INGREDIENTS :

Soft Coconut Base:

175g plain flour, sifted
125g cold butter, diced
25g castor sugar

Mango Mousse:

1 egg yolk
1 tbsp cold water

Filling :

3/4 cup sour cream
1/4 cup milk
1 egg
2 tbsp icing sugar
1/8 tsp vanilla essence
1 apple
30g cranberries

Method:

Lightly grease a loose-based fluted pie tin. Put flour and butter into a mixing bowl. Blend with a pastry cutter until mixture resembles fine breadcrumbs.

Stir in sugar and mix well then add in combined egg and water mixture.

Knead lightly to form a soft ball of dough. Wrap the pastry dough in cling film wrap and chill for at least 30 minutes.

Roll out dough into a circle between 2 plastic sheets. The dough should be just big enough to line the base and sides of the pie tin. Press and trim off the edge.

Use a fork to prick holes on the base of the pastry. Place the prepared pie tin in the refrigerator for 20 minutes.

Line the pastry with a sheet of baking paper. Spread a layer of beans and bake in a preheated oven at 180°C for 10 minutes.

Remove beans and paper and bake for another 5 minutes. Put sour cream, egg, milk, essence and icing sugar into a mixing bowl. Whisk until well combined then spoon into prepared pie tin.

Halve apples, then remove core and slice thinly and arrange apple slices and cranberries over the custard mixture.

Bake at 180°C for 25-30 minutes or until custard is set. Serve the tart warm.